Step 1

Place the butter into a large saucepan or boiler then add the onions and sliced leeks. Cook over a low heat for 10 to 15 minutes.

Step 2

Cut a few gashes into the fleshy portion of the ham hock then add to the pot with the potatoes.

Step 3

Pour in the stock.

Step 4

Bring to the boil and simmer for approximately 40 minutes.

Step 5

Remove ham hock. Discard skin, fat and bone, then chop ham roughly and return to soup.

Step 6

Taste and add a little salt if necessary.

Step 7

Ladle the soup into soup bowls, and serve with a spoonful of sour cream, parsley and pepper.